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Recipes - Other

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Satterfield's chef patrick horn pepper jelly Satterfield’s executive chef shares a personal recipe.

By Jan Walsh

Photography by Beau Gustafson


Satterfield’s new executive chef, Patrick Horn has a pepper jelly recipe that is tried and true. It is vegetarian and vegan friendly, and is simple enough for a novice cook to make at home. 
Dram chef Ben kirk grilled cheeseChef Ben Kirk shares his mostarda recipe at Avo and Dram.

By Jan Walsh

Photography by Beau Gustafson


Mostarda is an Italian accompaniment. It is made of candied fruit and mustard flavored syrup. Historically it was served as an accompaniment to boiled meats yet in modern times it has become popular with cheese. At Dram Whiskey Bar, executive chef, Ben Kirk pairs it with their famous Grilled Cheese—made of cheddar, “preacher ham,” and arugula. Kirk also suggests presenting it on a gourmet cheese plate, charcuterie plate, and with pork. In the chef demo video he also discusses how to make it more of a sauce for the pork.
The Silvertron Cafe’s Marco Morosini demos basic risotto.
 
By Jan Walsh

Photography by Beau Gustafson


Risotto is a versatile and nutritious Italian dish that can be served as a first course or main dish. A key component of making risotto is the selection of the flavoring ingredient, which can be veggies, seafood, mushrooms, or any ingredient you choose. The chosen ingredient’s flavor characteristics become synthesized into the risotto as it is cooked. Make this dish your own by substituting the green peas with your favorite food. Then make another variation by experimenting with a different flavoring ingredient.

The Bright Star's squash casserole is a popular dish made of Kontos Brothers' squash. 


Frank Stitt's Winter Vegetable Cocotte

Make a u-turn at the drive thru and savor "slow foods" of Alabama.

 
 
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